Studi Penggunaan Edible coating Gel Lidah Buaya Pada Daging Buah Salak (Salacca Sumatrana Becc.)

Abstract

Edible coating is an effort made to maintain the quality of agricultural products by controlling the metabolic rate. The use of edible coating on Sidimpuan Salak fruit is carried out in the context of post-harvest processing of Sidimpuan Salak fruit to provide an alternative to farmers in handling Sidimpuan Salak fruit in the event of an overload of harvest yields. This study aims to extend the shelf life of salak Sidimpuan fruit using aloe vera edible coating which is stored at room temperature based on water content, weight lost and organoleptic parameters. This research was conducted by coating the flesh of the salak fruit using lidah buaya gel for 18 days in the energy and biosystems laboratory of the Faculty of Agriculture, University of North Sumatra. The results of this study indicate that the application of lidah buaya gel on the flesh of the salak fruit can reduce water loss and weight loss, as well as maintain the taste, tekstur and taste of the salak Sidimpuan fruit during the storage period of 18 days.